Instructions:

• Begin by placing the chicken breasts between two sheets of plastic wrap. Using a meat mallet, gently pound them until they are about 1/2 inch thick. This ensures even cooking and tenderness. Season both sides with salt and cracked pepper.
• In a shallow dish, combine the tapioca flour, parmesan cheese (if using), salt, and pepper. Dredge each chicken fillet in the mixture, ensuring they are well-coated. This will help create a nice crust when cooked.
• In a large skillet, heat the sun-dried tomato oil over medium heat. Once hot, add the chicken fillets and cook for about 4-5 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
• In the same skillet, add the minced garlic and sliced mushrooms. Sauté for about 3-4 minutes, or until the mushrooms are tender. Add the sun-dried tomato strips and the reserved oil from the jar, stirring to combine.
• Pour in the evaporated milk and bring the mixture to a gentle simmer. In a small bowl, mix the corn starch with 2 tablespoons of milk and whisk until smooth. Gradually add this mixture to the skillet, stirring continuously until the sauce thickens.
• Return the chicken to the skillet, spooning the sauce over the top. If desired, sprinkle in the Italian herbs for extra flavor. Allow everything to heat through for a couple of minutes. Serve hot, garnished with fresh basil and additional parmesan cheese if desired.